Mexican Stuffed Shells with Ground Beef

Mexican Stuffed Shells with Ground Beef

Shay

"Stuffed shells using beef, corn, and salsa. A great combination of Mexican and Italian."
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Ingredients

48 m servings 435 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 534 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain.
  3. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir salsa, tomato sauce, corn, and olives into ground beef.
  4. Stuff shells with ground beef mixture; arrange in a single layer in the prepared baking dish. Sprinkle Cheddar cheese over stuffed shells.
  5. Bake in the preheated oven until cheese is melted, about 20 minutes. Serve shells with sour cream.

Footnotes

  • Cook's Note:
  • Substitute Monterey Jack for the Cheddar cheese, if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

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I made this for my kids and couldn't get past the texture of the noodles after baking them, my kids ate the filling and left the rest.

Made as written except that I did not garnish with sour cream due to personal preference. These turned out really good. Technically we could have just picked them up and eaten them with our hand...

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